Using up the last fresh blackberries from my very first bountiful backyard harvest!
I almost named this one the End of Summer Cake!
Blackberry Vanilla Cream Cake is so easy to make and seriously refreshing!
Naked Cake style just screams summer and it doesn’t get any easier!
Whipped Cream for the topping and that’s all it takes!
The blackberry compote is on the saucy side so the fresh juices drip into each cake layer!
BONUS: This cake recipe works great with a 1:1 Gluten Free Blend like Bob’s Red Mill *not sponsored
WATCH HOW TO MAKE THE VANILLA CAKE RECIPE HERE!
Check out my Chocolate Version too!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Converting my original Vanilla Cake Recipe that normally serves 15 people into a smaller size to bake perfectly into 6″ cake pans!
Double the recipe listed below for regular sized 7″ cake pans or 2-8″ layers
Low Sugar Baking is definitely an option with this recipe!
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING!
Fresh or frozen blackberries can be used just note you may have to add ¼ cup more water for fresh blackberries
Your favorite vegan whipped cream will be great here and since this is a 6″ cake naked style
One cup of liquid cream (or 2 cups fully whipped volume of cream) will be needed
Depending on your brand or recipe since they all whip up differently
Be sure to use edible flowers if you decide to decorate like I did!
Blackberry Vanilla Cream Cake
Ingredients
For the Cake
- ¾ cup Plant Milk (177ml)
- 2 teaspoon Vinegar (10ml)
- 4 Tbs Vegan Butter (56g)
- 4 Tbs Vegetable Oil (60ml)
- ¾ cup Granulated Sugar (150g)
- ¼ teaspoon Salt
- 2 teaspoon Vanilla Extract (10ml)
- ½ cup Cake Flour (60g)
- 1 cup All Purpose Flour (125g)
- 1 teaspoon Baking Soda
For the Compote
- 2 cup Fresh or Frozen Blackberries *see notes
- ¼ cup Granulated Sugar adjust to your taste
- 2 Tbs water
- 1 teaspoon cornstarch
For the Filling & Icing
- 1 cup Vegan Whipped Cream *see notes
- ¼ cup Confectioners Sugar
Instructions
- Preheat the oven to 350F & then grease & parchment line your cake pan(s)
- Combine the vegetable oil with the melted vegan butter add the vanilla extract and set aside
- Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. *Soy milk is the only plant milk that will thicken, but you can use any plant milk you prefer
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the wet ingredients into the dry in the bowl & whisk smooth, this will be the plant milk mixture & the butter/oil mixture
- Pour the batter into the greased & parchment lined pans & bake immediately in the preheated 350°F oven for 15 minutes, then turn the open temperature down to 325°F to bake the rest of the way, approximately 10-15 minutes more depending on the size pans you are using. When you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
- Cool in the pan(s) until you can safely touch without burning yourself then turn the cake(s) out onto a cooling rack to cool the rest of the way
- Prepare the blackberry compote by combining the blackberries, sugar & water together in a medium sauce pot & cook stirring occasionally over medium heat Bring to a boil then reduce the heat to a simmer & cook until the berries start to break down slightly
- Add 1 tsp of water to the 1 tsp of cornstarch in a small bowl & then turn up the heat & return the compote to a boil & then add the cornstarch slurry stirring well to incorporate boil for 30 seconds then remove from heat to cool
- Once the compote is cooled to cold & the cake layers are also cooled completely prepare your favorite vegan whipped cream & whip to medium stiff peaks *add amount of confectioners sugar while whipping as desired or none at all for a lower sugar version
Leave a Reply